Barbera can exhibit an attractive ripe aroma of red fruit, currants or blackberries that can be enhanced by vanilla, smoky or toasty notes added by barrel aging. On the other hand, neutral aroma, high color and acidity are all good characteristics for blending with other grapes and this is how Barbera is most frequently used. The fruit is naturally high in acid, which it retains very well, even in hot climates. Barbera grapes are also high in anthocyanins, but only low to moderate in tannin content. The resulting wines are deep, purplish black in their youth, but tend to early browning and lightening as they age. Tannin from oak aging can help somewhat to stabilize color.Barbera is an ancient variety with its historical roots in Italy, where today it remains the second most widely planted red variety, after Sangiovese.